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Seafood Pata Salad Recipe

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This recipe for Seafood Pata Salad, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Gladding
Added: Saturday, July 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb elbow pasta
1 pkg. imitation crab meat
1 can refrigerated crab meat (claw is fine)
3 ribs celery, chopped
1 bunch scallions or small mild onion chopped
¼ cup chopped parsley
salt and pepper
cayenne pepper
1 cup (approx.) mayo

Directions:
Directions:
Begin by breaking or chopping imitation crab meat into smallish chunks into a bowl. Add fresh crab and mix well. Put a pot of water on to boil. Meanwhile chop veggies and add to crab. Add 1 cup of mayo and season well with salt and pepper. Add cayenne to taste. When pasta is cooked (not mushy) drain and rinse with cold water. Drain well and add to seafood salad. Mix well and refrigerate. Make this well ahead, at least two hours (the day before is best) for more flavor. Add more mayo to taste and some fresh parsley on top just before serving. Enjoy.

Easily doubled, tripled, etc.

Personal Notes:
Personal Notes:
Notes:
- For a “low brow” version use tuna instead of other fish.
- For a fancier version add cooked shrimp and eliminate the imitation crab.
This one's for you, John Gladding!

 

 

 

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